Lovin' From the Oven

Cookies N’ Cream Kiss Cookie Bars

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I’m really excited to let you know that I’ve had a blog makeover! Check it out! I got rid of all the extra noise and went back to a simple, clean layout. I wanted the pictures to be the main focus, not all the clutter in the background. What do you think?

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Now, I have room for bigger pictures. How’s that for you?

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Unwrap those babies!


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First layer goes into the lined pan.

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Throw some kisses on top.

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Drop some more dough on top.

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And spread evenly.

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Bake.

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Cut.

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I’ve spent quite a bit of time this week on my blog. Probably more than I should have, but it’s such a labor of love. Once I get into the groove of things, I’m non-stop. I stayed up until 2AM last night editing pictures, adding drafts, and tweaking the tiny details on my layout. If you know me, you’ll know that 2AM is WAY past my bedtime. I’m usually out at 10PM. That’s another one of grandma characteristics I can’t seem to get of. As long as I have a good soundtrack to listen to while working, I can be at it for hours.

Now, I can’t stop looking at my blog layout. I don’t know why I didn’t do it earlier. I guess as I grow, my blog really does grow with me. I’ve also edited the link bar at the top, particularly the “About Me” section. I realized I wasn’t 24 anymore and my DB and I have been dating for more than 3 years. Whoops.

Anyways, I just wanted to thank you guys for following along. Truly, I wouldn’t be doing this if it weren’t for my blog readers. I’m amazed at how far this little ol’ blog has come along after… *gasp* 5 years! My blog will be FIVE years this fall. I. Cannot. Believe. It. THANK YOU!

Oh, I guess I probably should talk about these heavenly squares. I’ve always loved Hershey’s Cookies N’ Cream bars. I even ate so much of it when I was little that I threw up, but that doesn’t stop me from eating them now. Sorry, that probably wasn’t appropriate for a food blog… but I promise these won’t have that effect on you (unless you’re allergic, eat too much, you hate cookies n’ cream, or are drunk).

Recipe from Picky Palate.

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Cookies N’ Cream Kiss Cookie Bars

Yield: 12-16 bars

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 12 Oreo Cookies, broken up
  • 25 Cookies and Cream Hershey’s Kisses

Directions

  1. Preheat oven to 350 degrees. Line an 8x8 pan.
  2. Cream together the butter and both sugars. Add in the egg and vanilla until well mixed.
  3. Stir in the dry ingredients, chocolate chips and oreo cookie pieces until just combined.
  4. Press 1/3 of the dough into the bottom of prepared baking pan. Place the kisses on top. I did 4x5, but you can do 5x5 if you want more kisses.
  5. Spoon the remaining dough on top of the kisses and spread evenly. Bake for 25-30 minutes, until golden brown. Let cool completely before cutting into squares.
https://lovintheoven.com/cookies-n-cream-kiss-cookie-bars/

Pumpkin Gingerbread Biscotti

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I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

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Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

Ingredients

  • 1 large egg
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon freshly grated ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour
  • 4 ounces real white chocolate, chopped, or white candy melts
  • 3 tablespoons chopped walnuts

Directions

  1. Preheat the oven to 350.
  2. Whisk together the egg, sugar and baking powder on medium-high speed until the mixture falls in ribbons when you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
  3. Carefully fold in the flour.
  4. Shape the dough into a flat log about 3″ wide by 8″ long.
  5. Bake the flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees.
  6. Let the dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, turning them over half way through.
  7. Let cool completely.
  8. Melt the white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on top. Lay them on wax paper until the white chocolate hardens and then serve.
https://lovintheoven.com/pumpkin-gingerbread-biscotti/

Nutella & Cream Cheese Swirled Blondies

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I did something that I haven’t done since the 3rd grade. I got bangs! I’m talking straight across, fringe bangs and I couldn’t love them any more. Picture to come soon on my style blog (unless you’re following me on Instagram… then you’ve already seen it! username: kimberlywyn).

Nothing new here.. besides that I have two weeks off from work and I’m getting a sore throat. Just my luck! I’ve been baking away in the kitchen with all my time off, so get ready for some drool worthy posts.

I made these bars from the gigantic Nutella jars I got from Costco. Those two jars lasted me (and only me!) approximately three months… which I’m sure is much shorter than the average four person family. The cream cheese flavor was a little weak, so I’d up the intensity next time I make them. I’m a huge cream cheese in desserts kinda gal. Recipe from Cookin Canuck.

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Nutella & Cream Cheese Swirled Blondies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt 3/4 cup (12 tbsp) unsalted butter, melted and cooled
  • 1 1/2 cups (packed) brown sugar
  • 2 large eggs
  • 4 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 4 oz. cream cheese, softened
  • 3/4 cup Nutella (chocolate-hazelnut spread)
  • 1 egg yolk

Directions

  1. Preheat oven to 350 degrees F. Line a 13- by 9-inch metal baking pan with foil, with foil edges hanging over the side.
  2. Whisk together the melted butter, brown sugar, eggs, and vanilla. Stir in the flour, baking powder, and salt until just combine. Add white chocolate chips and stir to combine.
  3. In another bowl, cream together the cream cheese, Nutella and egg yolk.
  4. Transfer blondie mixture to prepared pan and spread evenly. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. Using a butter knife, swirl in the Nutella mixture.
  5. Bake until toothpick comes out from the middle with a few crumbs, about 25 to 28 minutes.
  6. Let completely cool before removing from pan and cutting.
https://lovintheoven.com/nutella-cream-cheese-swirled-blondies/

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